Chinese Food
Cream cake
(84466 views)
It's 8 inches. Do 6 inches divided by 2. Do 10 inches multiplied by 2. This delicate cake has the characteristics that it looks like cheese, but it is different from cheese. Don't care too much that it sometimes collapses a little. This cake is not too high for Qifeng. It's not soft. Its unique milk fragrance is delicate and fragrant in the mouth.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Prepare two basins without water and oil. Separate the egg white and yolk of 5 eggs. Put the egg white aside temporarily after separatio
Step2:Beat the yolk well. Add 250ml cream and 20g sugar into the yolk mixture. Stir well.
Step3:Sift in the low gluten flour. Stir well. Stir until there is no granule. And that's how the mayonnaise work
Step4:Take out the egg white. Put the sugar in three parts. Use the electric egg beater to beat for 3 seconds and put the first white granulated sugar. Continue to stir until it is half liquid and half bubble (you can measure it by yourself) and put the second white granulated sugar. Then stir until the bubble is small and put the last white granulated sugar. Finally, beat the egg white to be wet and beat it. In other words, lift the blender to form a small hook, as shown in the figur
Step5:Take one third of the egg white and put it into the yolk paste. Mix it evenly with the mixing method. This process should be fast. The speed should not be slow. If it's slow, the cake will not rise
Step6:Then pour all the yolk liquid into the egg white and continue to mix evenl
Step7:Prepare the mold. Put oil paper or tin paper without a layer of oil. Pour the batter into the mold. Shake it a few times to let the air in the cake bubble out.
Step8:Preheat 200 ℃ for 10 minutes before putting it in the oven. Put a basin of water about 1cm high on the bottom layer. Put the cake in the middle layer (depending on the situation of our oven. When our oven is small, put it at the bottom. Note that the bottom can't be filled with water. Use oil paper or tin paper to separate it). Turn 150 degrees up and down for 60 minutes. Then take out the water and cover it with tin paper to avoid too much coloring. Then turn 190 degrees down for 10 to 15 minutes (you can use chopsticks to poke it down to see if it's cooked. If it's not cooked for different times, it's also different to watch and adjust). This is a great success (PS if you finally find that some people's oven specifications are different, then take away the water pan It'll take another 15 minutes to bake.
Step9:There's another way to bake. No water bath. Bake directly at 170 ℃ for 45 minutes. Also remember not to over color the surfac
Cooking tips:It's better to fall a little bit to prevent collapse when you take it out of the oven. You can also buckle it upside down. Remember to do a good job at the bottom. Don't let the water in. Otherwise, you will not be cooked or you will have skills in making delicious dishes.
